sauce
Sautéed Cherry Tomato Garlic Herb Sauce
This bright, buttery Sautéed Cherry Tomato Garlic Herb Sauce first appeared at RizzieFarms alongside homemade Ricotta and Spinach Gnudi — and the flavor combination was unforgettable. Sweet cherry tomatoes burst gently in hot butter, mingling with thin-sliced garlic, fresh basil, and a splash of cider vinegar for balance. It’s quick, deeply fragrant, and absolutely perfect when the garden is overflowing with tomatoes and herbs. Spoon it over pasta, gnudi, grilled chicken, or roasted vegetables for a vibrant, fresh-from-the-garden finish.
Ingredients
Tomato Garlic Herb Sauce
- 4 tablespoons butter
- 12 ounces cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh basil
- 2 teaspoons cider vinegar
- Parmesan cheese, for serving (optional)
Instructions
- Sauté the garlic In a large skillet, melt **4 tablespoons butter** over medium heat. Add **3 cloves thinly sliced garlic**, **1/4 teaspoon salt**, and **1/4 teaspoon black pepper**. Sauté just until the garlic and butter begin to lightly brown.
- Cook the tomatoes Add **12 ounces halved cherry tomatoes** and **2 teaspoons cider vinegar** to the skillet. Sauté, tossing occasionally, until some of the tomato skins begin to split and the tomatoes are coated in the butter and garlic, about 5–7 minutes.
- Finish the sauce Remove the skillet from heat and stir in **2 tablespoons chopped fresh basil**. Taste and adjust seasoning as needed.
- Serve Serve immediately over ricotta and spinach gnudi, pasta, grilled chicken, or vegetables. Garnish with grated Parmesan if desired.
Notes
- For extra richness, swirl in a tablespoon of butter just before serving.
- A pinch of crushed red pepper adds gentle heat.
- Use multicolored cherry tomatoes for a beautiful presentation.